Crab Cakes
- Preparation Time : 15 mins | Cooking Time : 10 mins | Makes 4 Servings
Prepare these crispy yet tender crab cakes in just 25 minutes. Hellmann's® or Best Foods® Real Mayonnaise makes the perfect base for the dip.
;Resize=(726,484))
Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 290.0 |
| Total Fat | 14.0 g |
| Saturated Fat | 2.5 g |
| Cholestrol | 210.0 mg |
| Sodium | 830.0 mg |
| Total Carbs | 18.0 g |
| Dietary Fiber | 2.0 g |
| Sugars | 3.0 g |
| Protein | 24.0 g |
Ingredients List
- 3 tablespoon sweet chili sauce (red sauce)
- 2 tbsp. Hellmann’s® or Best Foods® Real Mayonnaise
- 1 1/2 Tbsp. reduced sodium soy sauce, divided
- 1 Tbsp. fresh lime juice
- 1 Tbsp. cold water
- 1 1/2 tsp. fish sauce, divided
- 3 Tbsp. chopped fresh cilantro
- 1/2 cup bread crumbs
- 3 eggs, lightly beaten
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 3 green onions, finely chopped
- 1 tsp. grated lime peel
- 1 tsp. grated fresh ginger
- 1 small chili pepper, seeded and finely chopped (optional)
- 3/4 lb. fresh, frozen or canned lump crabmeat
- 3 Tbsp. all-purpose flour
- 1 Tbsp. olive oil
DIRECTIONS
-
Combine red chili sauce, Hellmann's® or Best Foods® Real Mayonnaise, 1 Tbsp. soy sauce, lime juice, water and 1/2 tsp. fish sauce in small bowl. Stir in cilantro; set aside.
-
Combine bread crumbs, eggs, parsley, green onions, remaining 1/2 Tbsp. soy sauce, lime peel, ginger, remaining 1 tsp. fish sauce and chili pepper in medium bowl; gently stir in crabmeat. Shape into 8 patties, then dust lightly with flour.
-
Heat olive oil in large nonstick skillet and cook crabcakes over medium heat, turning once, until done, about 10 minutes. Serve crabcakes with cilantro dipping sauce.
